[Sca-cooks] coagulation

[Heleen Greenwald]

Here is a non dairy question.....
When food preparations call for milk, a major reason why (I believe) is the
milk protein in the milk that acts as a coagulant agent. When you don't use
cow milk and substitute soy milk , you lose the coagulant factor. (ie: a
pudding won't set up) what can you use to replace the coagulation lost when
not using dairy milk?
Phillipa

----- Original Message ----- 

> > And for me, today's project is converting the coconut pie recipe to
> non-dairy.
>
> Cynara
>